1 sm. green pepper, cut in strips
1 med. onion, thinly sliced
1 can tomato soup
3/4 c. sugar
1/2 c. Wesson oil
1/2 c. cider vinegar
1 tbsp. Worcestershire sauce
2 lb. canned fingerling carrots

Combine and boil together all the ingredients, except the carrots. Pour this mixture over the carrots and let stand in refrigerator overnight.